Ultimate Grilled Chicken Sandwich

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Paprika

  Spices

  ½ tsp or 1g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  2 tbsp chopped or 20g

• Garlic

  Raw

  1 tbsp or 9g

• Honey

  2 tbsp or 42g

• Balsamic vinegar

  2 tbsp or 32g

• Cheddar

  Hickory Farms

  3 oz or 85g

• Bacon

  Pork, cured, cooked, baked

  4 strip cooked or 32g

• Tomatoes

  Red, ripe, raw, year round average

  4 slice, medium or 80g

• Tomato paste

  Canned, without salt added

  2 tbsp or 32g

• Bourbon

  Woodford Reserve

  2 oz or 57g

• Seeded Organic Buns

  Dave's Killer Bread

  4 bun or 280g

Directions

1. Add one tablespoon of olive oil to a hot pan along with the chopped sweet onion and chopped garlic. Saute for 1-2 minutes over medium heat, do not burn the garlic and onions.
2. Add the balsamic, tomato paste and honey to the pan. Bring to a light boil and remove from the heat. At this point add 1-2 tablespoons of water to thin out the mixture.
3. In a ziplock bag, add chicken, olive oil, salt, pepper, paprika and half of the honey balsamic sauce (reserve the rest for the grilling process). Make sure the chicken is completely coated in the seasonings. Refrigerate for 1-2 hours to allow the flavors to develop in the raw chicken.
4. Cook bacon in 350 degree oven for 20 minutes. Set aside till needed. shred cheddar cheese. Set aside till needed. slice tomatoes and set aside till needed.
5. Heat the grill to 350-450 degrees so you get good scoring marks. Brush the chicken breasts with the remainder of the honey balsamic sauce and grill each side about 3-4 minutes(or it has reached an internal temperature of 165 degrees F).
6. Place the grilled chicken breast on a sheet pan and top each breast with a large slice of tomato (or two small slices), 2 slices of bacon and one ounce of shredded cheddar.
7. Place the pan on the grill and close the lid to allow the cheddar to melt.

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